1 / 66

Quantitative food consumption survey in Punan Tubu populations, East Kalimantan

Diet and disease Program. Quantitative food consumption survey in Punan Tubu populations, East Kalimantan. By Audrey Selzner. Supervisor: Edmond Dounias. April-June 2003. Nutrition. Health. Environment. Context of the study. Social / Cultural / Ecological. Objectives of the study.

kyrie
Download Presentation

Quantitative food consumption survey in Punan Tubu populations, East Kalimantan

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Diet and disease Program Quantitative food consumption survey in Punan Tubu populations, East Kalimantan By Audrey Selzner Supervisor: Edmond Dounias April-June 2003

  2. Nutrition Health Environment Context of the study Social / Cultural / Ecological

  3. Objectives of the study Comparison between the diet of the Punan in remote areas and in peri-urban area Social dimension Cultural dimension Biological dimension

  4. Quantitative food consumption survey Research questions • Cultural dimension: • Number of meals? • Food preferences? • Ingredients? • Dishes? • Social dimension: • Cook together? • Eat together? • Food distribution? • Biological dimension: • Quantity? • Nutritional profile?

  5. Materials and methods

  6. 1. Villages of the study Materials and methods

  7. Materials and methods 2. Study unit: the house Accessibility - + Total 27 43 238

  8. 827 preparations weighed during 108 house-weigh days Materials and methods 3. Duration of the survey • 4 consecutive days • not on Sundays • Weigh all ingredients • and dishes

  9. Materials and methods 4. Experimental set up a) Weighing Weight of ingredients before cooking Weight of dishes after cooking Weight of food distribution and leftovers Attendance meal record

  10. Estimation of food consumption in the field Retrospective interview Materials and methods 4. Experimental set up b) In the field Considered as a meal

  11. Retrospective interview Materials and methods 4. Experimental set up c) What about snacks? • Fruits • Food consumed outside of the meals • Beverages • Cakes, biscuits, ice-creams • Prepared meals bought in the city (bakso, soto)

  12. Materials and methods 5. Food samples analysis To assess the nutritional value of the dishes HgCl2 Blend

  13. Age Gender Category 1 0-3 M/F 2 4-6 M/F 3 7-9 M/F 4 10-12 M 5 13-15 M 6 16-19 M 7 20-39 M 8 40-49 M 9 50+ M 10 10-12 F 11 13-15 F 12 16-19 F 13 20-39 F 14 40-49 F 15 50+ F Materials and methods 6. Data analysis Categorization of people

  14. Problems encountered • Imprecision of the scales 2. Under-estimation of snacks 3. Reluctance of some people

  15. ResultsCultural dimension

  16. A cultural trait Results / Cultural dimension • Number of meals:

  17. Proportion of prepared dishes, leftover dishes and dishes consumed in the fields for each village (cumulative percentages) 7.0 % 100% 17.5 % 21.9 % 90% 20.2 % 12.6 % 80% 70% Dishes consumed in the fields 60% 50% Accessibility Leftover dishes 78.1 % 72.8 % 40% 69.9 % Prepared dishes 30% 20% 10% - + 0% Long Payang Rian Tubu Long Pada n=356 n=302 n=247 Results / Cultural dimension 2. Category of dishes

  18. Results / Cultural dimension 3. Ingredients a) List • Meat: wild boar, deer, macaque, • mouse, squirrel

  19. Results / Cultural dimension 3. Ingredients a) List • Fish (15 different species)

  20. Results / Cultural dimension 3. Ingredients a) List • Shellfish: mussels, river snails • Eggs

  21. Results / Cultural dimension 3. Ingredients a) List • Accompaniment leaves: • cassava, fern, • quailgrass, papaya, kangkung, • cangkok, sawi

  22. Results / Cultural dimension 3. Ingredients a) List • Seasoning leaves: citronella grass, many local ones, onions etc. • Seasoning fruits: plate brush, green rambai, chilli pepper, lemon • Bean, mushroom

  23. Results / Cultural dimension 3. Ingredients a) List • Starchy bases: rice, cassava roots, taro roots, sago starch

  24. Results / Cultural dimension 3. Ingredients a) List • Tempe • Noodles

  25. Origins of ingredients for each village (cumulative percentages) - Accessibility Bought Long Pada From wife N=681 From head of household Rian Tubu From children N=538 Gift Unknown Long Payang + N=451 0% 20% 40% 60% 80% 100% Results / Cultural dimension 3. Ingredients b) Origin Conditioned by access to the market

  26. Origins of ingredients for each village (cumulative percentages) - Accessibility Bought Long Pada From wife N=681 From head of household Rian Tubu From children N=538 Gift Unknown Long Payang + N=451 0% 20% 40% 60% 80% 100% Results / Cultural dimension 3. Ingredients b) Origin Conditioned by access to the market

  27. Origins of ingredients for each village (cumulative percentages) - Accessibility Bought Long Pada From wife N=681 From head of household Rian Tubu From children N=538 Gift Unknown Long Payang + N=451 0% 20% 40% 60% 80% 100% Results / Cultural dimension 3. Ingredients b) Origin Conditioned by access to the market

  28. Origins of ingredients for each village (cumulative percentages) - Accessibility Bought Long Pada From wife N=681 From head of household Rian Tubu From children N=538 Gift Unknown Long Payang + N=451 0% 20% 40% 60% 80% 100% Results / Cultural dimension 3. Ingredients b) Origin Conditioned by access to the market

  29. Origins of ingredients in the global population (cumulative percentages) N=11 N=84 N=150 N=87 N=12 N=42 N=32 N=382 N=737 2 100% Unknown Gift 80% From husband 60% From children 40% From wife 20% Bought 0% Meat Fish Condiments Starchy bases Seasoning fruits Seasoning leaves Accompaniment fruits Accompaniment leaves Accompaniment Shoots Results / Cultural dimension 3. Ingredients b) Origin Depends on the category of ingredients

  30. Origins of ingredients in the global population (cumulative percentages) N=11 N=84 N=150 N=87 N=12 N=42 N=32 N=382 N=737 2 100% Unknown Gift 80% From husband 60% From children 40% From wife 20% Bought 0% Meat Fish Condiments Starchy bases Seasoning fruits Seasoning leaves Accompaniment fruits Accompaniment leaves Accompaniment Shoots Results / Cultural dimension 3. Ingredients b) Origin Depends on the category of ingredients

  31. Origins of ingredients in the global population (cumulative percentages) N=11 N=84 N=150 N=87 N=12 N=42 N=32 N=382 N=737 2 100% Unknown Gift 80% From husband 60% From children 40% From wife 20% Bought 0% Meat Fish Condiments Starchy bases Seasoning fruits Seasoning leaves Accompaniment fruits Accompaniment leaves Accompaniment Shoots Results / Cultural dimension 3. Ingredients b) Origin Depends on the category of ingredients

  32. Results / Cultural dimension 3. Ingredients b) Origin WILD BOAR FISH

  33. Results / Cultural dimension 3. Ingredients b) Origin SAGO OIL

  34. Frequency of ingredients used downstream (total preparations : 356) 300 250 200 150 100 50 0 Fish Eggs Meat Seeds Tempe Noodles Shellfish Mushroom Condiments Starchy bases Seasoning fruits Seasoning leaves Accompaniment fruits Accompaniment leaves Accompaniment flower Accompaniment Shoots Results / Cultural dimension 3. Ingredients c) Frequency of utilization

  35. Higher diversity downstream Accessibility - + Results / Cultural dimension Meat Predominance of wild boar meat

  36. Higher diversity downstream Accessibility - + Accompaniment leaves Results / Cultural dimension Predominance of cassava leaves

  37. Higher diversity downstream Results / Cultural dimension Seasoning fruits and leaves

  38. Accessibility - + Results / Cultural dimension Starchy bases Rice is the staple food

  39. Accessibility - + Results / Cultural dimension 4. Dishes An apparently well-balanced diet a) Consumption

  40. Results / Cultural dimension 4. Dishes b) Food preferences WILD BOAR

  41. + Accessibility - Results / Cultural dimension 5. Snacks: a) Consumption • 25.1% downstream • 3.5% in middle Tubu • 0.2 % in upper Tubu

  42. Results / Cultural dimension 5. Snacks: a) Consumption • 25.1% downstream • 3.5% in middle Tubu • 0.2 % in upper Tubu

  43. Results / Cultural dimension 5. Snacks: a) Consumption • 25.1% downstream • 3.5% in middle Tubu • 0.2 % in upper Tubu Essentially sweet beverages

  44. Only fruits • Seasonality Results / Cultural dimension 5. Snacks: a) Consumption • 25.1% downstream • 3.5% in middle Tubu • 0.2 % in upper Tubu

  45. Results / Cultural dimension 4. Snacks: b) Consumers

  46. Results / Cultural dimension 4. Snacks: b) Consumers

  47. ResultsSocial dimension

  48. Results / Social dimension 1. Do households living in the same house cook together? Yes Except 2 houses 2. Do people eat at the same time? Yes Except children who go to school

  49. - Accessibility + Results / Social dimension 3. Food distribution? a) Proportion of shared plates • 25% in upper Tubu • 20% in middle Tubu • 10% downstream

  50. Results / Social dimension 3. Food distribution? b) Who shares?

More Related